The pickle is a hot first course, the basis of which is salted cucumber broth. As additional ingredients, meat products, offal, cereals, as well as greens and all kinds of spices are used. At the same time, the choice of cereals depends on which meat will act as the main component. For example, pearl barley goes well with beef, rice is combined with poultry offal, and buckwheat is added to a vegetarian pickle. In today's article, we will consider not only the classic recipe for pickle, but also other variations of the dish, which are simple to prepare and have incredible taste

The classic way of cooking with barley

A distinctive “highlight” of such an original Russian dish is the indispensable addition of pickles to the broth. If desired, you can cook a soup with a more pronounced sourness, if you also use cucumber pickle in the recipe.

For cooking you will need:

  • 400 g of beef brisket;
  • pickles - 5 pcs.;
  • carrots - 1 pc.;
  • potatoes - 5 pcs.;
  • ½ cup barley;
  • 2 tbsp tomato paste;
  • 3 tbsp sunflower oil;
  • ½ cup sour cream;
  • 20 g of dried dill;
  • bay leaf - 3 pcs.;
  • salt, pepper - to taste.

Cooking broth:

  1. Grind the washed brisket into pieces.
  2. Next, put the processed beef in a container of water and bring the mixture to a boil over medium heat. During cooking, brown scale must be removed periodically. Beef is boiled for an hour.

Now we start cooking cereals.

  1. Pour cereals washed under running water with cool water and put on low heat.
  2. After 30 minutes, remove the cereal from the fire and leave it for another 15 minutes so that the porridge can properly infuse and swell.

Go to the rest of the ingredients.

  1. We clean the pickles and other vegetables from the skins. Dice potatoes and cucumbers, cut onions in half rings, and grind carrots with a grater.
  2. Pass the prepared vegetables in a preheated pan until a delicious golden crust appears.
  3. Next, put the paste and add a small amount of boiling water. Fry vegetables under the lid for another 10 minutes.
  4. From the previously prepared broth we get the brisket, after which we bring it to a boil again. We put chopped potatoes in boiling liquid, which we cook for 15 minutes.
  5. Then add the boiled groats, chopped cucumbers and leave the broth on low heat for a couple more minutes.
  6. As soon as the potatoes are completely ready, we add the sautéed vegetables to the soup, mix the ingredients well and cook for 5 minutes.
  7. At the final stage, add the roasted beef meat to the pickle, remove the dish from the heat and let it brew for another 20 minutes. The pickle soup with barley and pickles is ready. It remains to add a pinch of greens and sour cream to the dish.

With rice

You will need:

  • 1 onion;
  • 3 pickles;
  • ½ cup rice cereal;
  • sunflower oil for frying;
  • 1 carrot;
  • 4 potatoes;
  • a pinch of pepper.

Cooking:

  1. In a heated pan with sunflower oil, spread the carrots and onions, cut into small pieces. We pass the vegetables to a golden hue.
  2. We pour the washed rice into boiling water, after which we cut the potatoes and pickles into small pieces.
  3. As soon as the rice is cooked, put the previously fried vegetables and cubes of potatoes into the broth. Then add the cucumbers, as well as chopped herbs, a pinch of salt and pepper.

    Appetizing pickle with rice is ready.

An interesting fact: a few centuries ago, pickle was considered an ordinary pie, the basis of which was a filling of buckwheat, chicken and eggs.

Cooking with the kidneys

Essential Ingredients:

  • ½ kg of pork or beef;
  • 1 beef kidney;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • garlic - 1 pc.;
  • flour - 20 g;
  • tomato paste - 20 g;
  • cucumbers - 150 g;
  • potatoes - 250 g;
  • sunflower oil;
  • a pinch of parsley.

Stages of preparation:

  1. Cook the chopped meat and kidney until cooked.
  2. Then put chopped onions, garlic and carrots in a preheated pan. Mix the ingredients thoroughly and pass the frying for 3 minutes.
  3. Next, put flour, tomato paste in a broth and boil the liquid over low heat. Pour sliced ​​potatoes and cucumbers into boiling liquid, add previously fried vegetables.
  4. We decorate the meat pickle with finely chopped herbs and serve the finished dish to the table.

Leningrad pickle

This dish is well known to people who have come across the era of the Soviet Union. In addition to pearl barley, wheat or oatmeal, as well as rice, can be used as the main ingredient. Unchanged products in the Leningrad pickle remain pickles, carrots, potatoes and tomatoes.

We will need:

  • 2 potatoes;
  • 25 g of pearl barley;
  • ½ onion;
  • 1 cucumber;
  • tbsp vegetable oil;
  • 1 liter of pork broth;
  • 1 carrot.

Cooking method:

  1. Boil pearl barley porridge in advance.
  2. Passed carrots and onions chopped in small strips in a hot frying pan with sunflower oil.
  3. Remove the peel from the cucumbers, peel them and add to the pork broth.
  4. Cut the peeled potatoes into cubes, then pour it together with boiled pearl barley in a boiling broth. Stir the ingredients and cook the mixture for another 5 minutes.
  5. At the final stage, add the previously cooked vegetable frying and boil the pickle for a couple more minutes.

Chicken classic

Ingredients:

  • 500 g of chicken;
  • carrots and onions - 1 pc.;
  • 250 g of potatoes;
  • 150 ml of salted brine;
  • vegetable oil;
  • celery root;
  • chopped parsley;
  • Bay leaf;
  • a pair of pickles.

We start cooking:

  1. In the container with water we put the washed meat, put the stewpan on the fire and wait until the chicken is completely cooked. Filter the finished broth.
  2. Peeled potatoes and roots with shreds, cut the onion into thin rings. Remove the skin from the cucumbers and cut them into small cubes. The onions, along with the roots, are sautéed over low heat for 5 minutes.
  3. We bring the chicken broth to a boil, add potatoes and cucumber pickle, and after 15 minutes we pour the passivated roots with onions. Cook the soup for another 10 minutes.
  4. Season the finished chicken pickle with herbs and serve with sour cream.

Rassolnik in the slow cooker

Thanks to the multicooker, the cooking process was reduced to a minimum - just throw the necessary products into the bowl and wait for their preparation.

Tip: to further reduce the amount of time spent, pre-fill the barley with cool water and leave it overnight.

Ingredients:

  • ½ kg of chicken;
  • 100 g of pearl barley;
  • 1 carrot;
  • 4 potatoes;
  • 1 onion;
  • 3 pickles;
  • a pinch of salt and pepper;
  • 2 tbsp sunflower oil;
  • 3 l of purified water;
  • 2 bay leaves.

Cooking:

  1. Boil pearl barley.
  2. Place the thoroughly washed chicken fillet in the appliance bowl. Use the "Soup" mode. The meat is cooked for 40 minutes, then remove it from the broth and leave to cool. Cut the warm fillet into small pieces.
  3. Pass the chopped onion and grated carrots over medium heat. Chop the cucumbers into cubes and slightly lower them.
  4. Pour the vegetable dressing, boiled groats and cubes of potatoes into the bowl with the broth. Put a bay leaf, then leave the pickle to cook for another 15 minutes. Before serving, do not forget to add chopped chicken to the broth.

How to make pork pickle soup

  1. Cut beef, onions and potatoes into small pieces.
  2. Grind carrots with cucumbers using a grater.
  3. In a boiling liquid, put the meat and leave the broth on low heat for half an hour.
  4. Finely chop the onions and carrots, cut the cucumbers into cubes and fry the vegetables, adding sour cream to the roasting.
  5. Put boiled cereal with potatoes in a stewpan with broth, cook the mixture for another 15 minutes.
  6. At the final stage, put in the broth roasting, bay leaf and favorite spices.

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